Indian Food: A Lot More Than Just Curry

Curry? Ask a common person on the street in India where you can have it. In all probability, you would be met with a uncomprehending stare. The reality is, there is no such thing! At least, not as it is packaged by the makers of ready-to-eat foods in the superstores of the world. Envision if French cuisine were to be lumped together with German, Italian and Spanish food as European cookery - it may trigger off one more French Revolution! Indians, however, seem at ease that the world refers to their astonishingly varied cuisine simply as - curry!
So, if curry is not quite Indian food, what is? That is a subject worthy of an complete book! For now, let us just say that India is home to as many food styles as its 28 states - and then some more. Weather conditions, locally available produce, culture, regimes and religious beliefs have inspired these regional food styles over thousands of years, giving each its unique identity. In the southern and coastal areas, rice rules - the ideal light cereal for a warm, humid weather. Huge parts of western India are mainly vegetarian thanks to the influence of the Jain religion, while eastern India cannot do without its seafood. Its previous Portuguese rulers heavily influenced the cuisine of Goa in southwestern India. Further north, wheat is more desired, and so is non-vegetarian food. Eating behaviors are modified to suit the great variation between the seasons - summer foods are simple, low fat and lightly cooked, while winter is the time to savor spicier, high calorie meats, whole lentils and protein-rich vegetables for warmth and energy.
There are variations in cooking oils and seasonings too, and the same ingredients made in one area taste distinctive in another. Southern India prefers peanut, sunflower or coconut oil. The pungent aroma of mustard oil distinguishes food from West Bengal in the east, while many people in the north use ghee or clarified butter - in spite the health warnings! Typically, a lentil-based gravy would be seasoned with mustard and dried red chilies in southern India. Large parts of the rest of India, though, use cumin seeds and fresh, green chilies. Ah, gravies - you think maybe you discovered the curry here? What is common to all Indian dishes is the judicious use of different spice combos, for their flavoring and digestive benefits. Turmeric, used all over India, is a powerful antiseptic. Ginger, garlic, bay leaf and asafetida fight indigestion and flatulence. Coriander and chili powder add zest and thicken gravies (or curries, if you will!). Fenugreek is favored in hot weather for its cooling effects.
Is all Indian cooking spicy? Hah, another myth that needs busting! Blame all those restaurateurs who serve their unsuspecting customers generic, angry looking gravies (curries), with chunks of meat and veggies. Truth is, Indian cuisine goes from spicy to subtle, with a whole range in between to satisfy the most sensitive of palates. Typically, a full-course meal is a delightful balanced mix of flavors and aromas (with desserts to die for). Also, it is a flexi-cuisine; testing with a lower spice level won't wreck your dinner. You are what you eat - while Indian vegetarian cooking is believed to induce calm thoughts and sharpen the intellect, meat is thought to stoke the passions. Choose the right ingredients, and with some imagination and some magic you could rustle up a custom curry. Curry, anyone?Kiran is a trained chef and a writer and contributes her knowledge of Indian culture at Indian Recipe blog and Report this article